Combine the celeriac, potato, onion, stock and 500ml of water in a large saucepan over a medium heat. Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes until the vegetables are tender.
Cook the chopped rashers in a frying pan over a medium-high heat for a 3-5 minutes until browned and crisp. Drain on kitchen paper.
Purée the soup until completely smooth. Stir in the Avonmore Cooking Cream and milk and heat through.
Season the soup with salt and pepper. Ladle into serving bowls and serve with a sprinkling of chives, cooked bacon and a drizzle of extra-virgin olive oil.